RECIPE CHEESY POTATOES HASH BROWNS RECIPES

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COMFORTING CHEESY POTATOES RECIPE: HOW TO MAKE IT



Comforting Cheesy Potatoes Recipe: How to Make It image

As a four-generation Idaho family, we love our potatoes and cook with them in every way possible. I have served these cheesy potatoes for weddings, family dinners and special occasions. They've become a favorite of many. —Karla Kimball, Emmett, Idaho

Provided by Taste of Home

Categories     Side Dishes

Total Time 04 hours 10 minutes

Prep Time 10 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 8

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 small onion, finely chopped
1/4 cup butter, melted
3/4 teaspoon salt
1/4 teaspoon pepper
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2 cups shredded cheddar cheese, divided

Steps:

  • In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

Nutrition Facts : Calories 358 calories, FatContent 24g fat (13g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 764mg sodium, CarbohydrateContent 27g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 11g protein.

CHEESY POTATOES RECIPE WITH CORN FLAKES - FOOD.COM



Cheesy Potatoes Recipe with Corn Flakes - Food.com image

This is a staple at our summer grill-outs. It's easy and can be prepared the day before, then baked when you need it. I use reduced fat cheddar cheese, light sour cream and 98% fat-free cream of chicken soup.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (32 ounce) bag frozen hash browns (shredded or cubed)
2 cups cheddar cheese (can be reduced fat)
16 ounces sour cream (can be light)
1 (10 3/4 ounce) can cream of chicken soup (can be 98% fat-free soup)
3/4 cup butter or 3/4 cup margarine
1 cup corn flakes (more if desired)

Steps:

  • Take hash browns out of freezer, keep in bag, set aside.
  • In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
  • In 9x13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
  • Melt 1/2 stick of butter on stovetop, mix in corn flakes, stir (smash them a little too) until butter is absorbed. You may need/want to add more corn flakes.
  • Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
  • Bake 1 hour at 350.

Nutrition Facts : Calories 676.2, FatContent 53.7, SaturatedFatContent 29.5, CholesterolContent 109.6, SodiumContent 706.5, CarbohydrateContent 39.8, FiberContent 2.4, SugarContent 4.6, ProteinContent 13.2

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